Directions

You'll need 6 ramekins or custard cups (3⁄4-cup to 1-cup capacity). Whisk egg yolks, 4 Tbsp granulated sugar and the flour in a medium saucepan until blended. Heat milk in a 2-cup glass measure in microwave until it comes to a simmer. Whisk hot milk in a thin stream into yolk mixture until smooth. Cook over medium-low heat, whisking slowly and constantly, until mixture starts to bubble and thickens, about 5 minutes. Scrape mixture into a large bowl; whisk in lemon zest and juice, and 3 Tbsp confectioners' sugar.

Heat oven to 400°F. Butter and coat ramekins with 2 Tbsp granulated sugar; tap out excess. Place ramekins on a rimmed baking sheet; add 6 to 8 raspberries to bottom of each.